With the arrival of winter, salty meat stands as a symbol of the gastronomic tradition of Trentino Alto Adige, a dish that reflects the authenticity and richness of the territory. This second course, made with veal, is the result of a salting technique that requires patience and care: the meat is arranged in layers in a terracotta container, the pitàr, and sprinkled with a mixture of aromas, including juniper berries, sage, and rosemary. The salting occurs slowly, using coarse salt and saltpeter, in a cool environment where the temperature does not exceed 6 degrees, allowing the flavors to blend perfectly. Ideal for a family lunch or a dinner among friends, salty meat lends itself to numerous pairings, such as mashed potatoes or sauerkraut, making every occasion a special moment to share. With its intense and aromatic flavor, this dish is a true tribute to the local culinary tradition.

Clean the meat and cut it into pieces of one or two kilograms, then arrange it in layers in a terracotta container, the pitàr, sprinkling each piece with the appropriate aromatic mixture. Place a suitable weight on top of the prepared meat, which should be turned carefully every day, bringing the lower pieces to the top and vice versa, and stored in a rather cool place, where the temperature does not exceed 6-8° C. On the eighth day, to prevent excessive drying, it is advisable to add some aromatic white wine (Traminer). The salty meat is ready after fifteen or twenty days. It is sliced rather thin and consumed raw or cooked on the stove's grill, on a slab of porphyry, and so on, served with beans dressed with oil, vinegar, onion, and garlic, black bread, or better yet, with potato cakes.